Sour Dough & Recipes
Bessie Bell Phone 319-752-0759 (questions?)
Sour Dough Starter (to share)
1 1/2 C of my starter in 8 oz. Cool Whip container. Refrigerate. Next day... stir and add 1/2 of the usual amount of "feeder". When you get it home transfer to bowl in which you will keep your refrigerated starter. (I like to keep mine in a tupperware container because it has a tight lid which keeps it from overflowing if the container gets too full. Starter "works" so it expands after feeding. Mine holds about 8 cups of starter.)
Following day feed your starter again using 1/2 of amount below. From then on weekly.
Sour Dough Feeder ... app. once weekly
1 C flour
1/4 C sugar
1 C milk
Add app. 1/2 of milk to flour and sugar. Beat with spoon until quite smooth. Add rest of milk and beat until smooth. Refrigerate.
It's best not to use starter for baking on the same day that it's been "fed". The longest time I've gone without feeding starter is two weeks. (When I was on vacation.) If you get too far ahead on starter use only 1/2 of the usual amount for feeding. Always stir down starter before using and before feeding.
Herman Coffee Cake
2 C sour dough starter
2 C flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/2 C sugar
2/3 C oil
2 eggs
Topping
2/3 C brown sugar packed
2 tsp flour
1/4 tsp cinnamon
3 Tbsp soft butter or marg
Mix above together with fingers.
Sift together dry ingredients. Beat eggs in small bowl. Add oil to eggs and beat slightly.
Pour sour dough over dry ingredients. Mix in slightly with spoon. Pour in egg-oil mixture. Stir until all dry ingredients are moistened. Spread in greased 9 X 13 pan. Sprinkle with topping. Bake 30 min. at 350 degrees.
Sour Dough Biscuits makes 9
1 C flour (unsifted)
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp soda
1 C sour dough starter
1/4 C oil
Sift dry ingredients together. Pour starter over them. Oil over starter. Mix until dry ingredients are moistened and hold together. Dump out on well-floured surface. Sprinkle flour over top so dough doesn't stick to hands. Kneed together gently until you have a round ball. Pat out with hands to shape a circle of dough app 5 1/2 inches in diameter from which you cut out 9 biscuits with a 2 inch cutter. Bake at 450 degrees in ungreased 8 inch square metal pan for 13-15 mins. Invert on removal from oven. They do not stick.
My method of getting 9 biscuits from one recipe:
Cut six biscuits from outer edge of circle of dough. Then 7th biscuit from middle.
Shape remaining dough together to form small circle slightly larger than 2". Cut 8th biscuit from middle. Push remaining edges together to form a half circle, then bring ends together and pinch together to form 9th biscuit.
(The last biscuit has markings on top and is slightly larger so children like to get THAT one.)
E-mail: bebell@iname.com. (The link above may not function with all browsers.)
